When you think of Ruth’s Chris Steak House, you probably imagine sizzling filet mignon or perfectly seared ribeyes, but their Chilean Sea Bass is a hidden gem on the menu—luxurious, delicate, and deeply satisfying.
This recipe is my take on that famous sea bass dish: buttery, sweet, melt-in-your-mouth fish with a hint of citrus and a silky, light glaze that’s worthy of a white tablecloth moment.
This is the kind of dish you serve when you want to impress—date night in, special family dinners, or a celebratory meal. But the best part? It’s surprisingly simple to make at home with just a few quality ingredients. If you love seafood that feels indulgent but not fussy, this one’s for you.
Why You’ll Love This Recipe
This Chilean sea bass is fork-tender and rich, with a sweet and savory soy-citrus glaze that elevates the fish without overpowering it.
Inspired by Ruth’s Chris, we bake the fish until it flakes beautifully and finish it with a pan glaze that’s slightly sticky, slightly tangy, and totally restaurant-worthy.
Even better, it’s easy enough for beginners and totally family-friendly. The flavor is mild and the glaze can be adjusted to taste—make it sweeter, spicier, or more citrusy depending on your preferences. It’s also naturally gluten-free and dairy-light, which makes it great for a variety of dietary needs.
What You’ll Need
For the Fish
- 4 (6-ounce) Chilean sea bass fillets, skin removed
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp lemon juice
For the Soy-Citrus Glaze
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp rice vinegar (or white wine vinegar)
- 2 tbsp orange juice
- 1 tsp lemon zest
- 2 garlic cloves, finely minced
- 1 tsp freshly grated ginger (optional, but delicious)
- 1 tbsp cornstarch + 2 tbsp cold water (for slurry)
Pro Tips
- Pat the fish dry before seasoning for the best sear and even baking.
- Don’t overcook the fish—sea bass should flake easily but still feel moist.
- Taste your glaze before thickening to adjust sweetness or acidity to your liking.
- Use a microplane for the lemon zest and ginger to keep textures smooth.
- Prep everything in advance—this dish comes together quickly, and having your glaze ingredients ready helps a lot.
Tools You’ll Need
- Baking dish or oven-safe skillet
- Small saucepan
- Whisk
- Microplane or zester
- Mixing bowls
- Measuring cups and spoons
- Basting brush (optional)
- Meat thermometer (optional, for perfect doneness)
Substitutions and Variations
- No sea bass? Try halibut, black cod, or even salmon.
- Sweeter glaze? Add an extra teaspoon of honey or brown sugar.
- Less sweet? Cut the honey in half or add a bit more vinegar.
- Spicy twist? Add a pinch of red pepper flakes or a splash of Sriracha.
- Gluten-free? Use tamari or coconut aminos instead of soy sauce.
Make Ahead Tips
- Glaze: Make the soy-citrus glaze up to 2 days in advance and store it in the fridge. Reheat gently before thickening.
- Sea bass: You can season and refrigerate the fish a few hours ahead—bring to room temp before baking.
- Reheating: Leftovers reheat beautifully in a 300°F oven for 8–10 minutes.
How to Make Ruth’s Chris-Inspired Chilean Sea Bass
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or line with parchment.
Step 2: Season the Sea Bass
Pat the sea bass fillets dry. Drizzle with olive oil, lemon juice, and season with salt and pepper on both sides. Place in the prepared dish.
Step 3: Bake the Fish
Bake for 15–18 minutes, or until the fish flakes easily with a fork and reaches 135°F internal temperature.
Step 4: Make the Soy-Citrus Glaze
While the fish bakes, combine soy sauce, honey, brown sugar, rice vinegar, orange juice, lemon zest, garlic, and ginger in a saucepan. Simmer for 4–5 minutes. Stir in cornstarch slurry and cook until slightly thickened.
Step 5: Glaze and Serve
Remove the fish from the oven and plate each fillet. Drizzle the warm glaze generously over the top. Garnish with lemon wedges and herbs.
Leftovers and Storage
- Store leftovers in an airtight container for up to 2 days in the fridge.
- Reheat gently in the oven at 300°F to keep the texture soft.
- Leftover fish is great flaked into rice bowls, tacos, or mixed with soba noodles and extra sauce.
Recipe FAQs
1. What makes this like Ruth’s Chris version?
It mimics their signature sweet-savory soy glaze and ultra-moist cooking method while using home kitchen ingredients.
2. Can I pan-sear instead of bake?
Yes, just sear the fish in an oven-safe pan for 2–3 minutes per side, then finish in the oven.
3. Is sea bass healthy?
Yes—it’s high in protein, rich in omega-3s, and low in carbs. The glaze adds flavor without overwhelming the natural goodness.
4. What sides go best with this?
Garlic mashed potatoes, roasted asparagus, jasmine rice, or even a bright cucumber salad pair beautifully.
Why You’ll Fall in Love with This Sea Bass Recipe
This Ruth’s Chris-inspired Chilean sea bass brings restaurant-quality elegance right to your table. It’s buttery, beautifully glazed, and rich with flavor—but requires no special techniques or ingredients. Just fresh fish, a balanced glaze, and 30 minutes of simple cooking.
Give it a try and let me know how it turned out! Did you go sweeter or spicier with the glaze? What did you serve it with? Drop a comment below—I’d love to hear all about your dinner!
